Gorgonzola Dolce, Speck and Pear Tart

After having spent a couple of weeks back in my home village in Poland and then a few days in London, where we have a little pied-à-terre, I was really longing for Italian flavours. And this delectable tart was the antidote to my needs. I decided to combine a few good and favourite ingredients, that always go so well together.

It’s best eaten still slightly warm, once the Gorgonzola sets a little. You could use a different cured ham instead of Speck, but opt for a more salty kind, to contrast the sweetness of the Gorgonzola Dolce.

The portions given below serve 4-6 as an appetiser, or are generous enough for 2 as a main course, perhaps with a crunchy green salad on the side.

Ingredients:

• 325 g sheet of shop bought puff pastry (of a rectangular shape)
• 150 g of Gorgonzola Dolce
• 2-3 tablespoons of double cream or mascarpone
• 70-80 g of very thinly sliced Speck
• 2 pears (not too firm), the skin left on
• about 80 g of a strong blue cheese
• 1 egg, lightly beaten

Preheat the oven to 190 C (180 C fan assisted oven).

Roll out the puff pastry on a tray lined with baking parchment.

Score a 2 cm border around the edge (be careful not to cut through the pastry).

Prick the centre with a fork then line it with a sheet of baking parchment and cover with baking beans (or old dry beans).

Brush the edges with the beaten egg and blind bake in the oven for 10 minutes. The edges should have turned beautifully golden in colour by then.

Take the tray out of the oven and leave to cool for about 15 minutes. Remove the baking beans and the baking paper.

In a small bowl mix the Gorgonzola Dolce with the double cream (or mascarpone) and spoon all over the centre of the tart.

Cut the pears lengthways in half, core them and cut into neat slices (not too thin).

Arrange the pear slices, they can overlap, on top of the creamy Gorgonzola layer.

Cut the Speck into smaller pieces and spread it on top and in between the pears.

Lastly scatter the top with the crumbled blue cheese.

Place the tray in the oven and bake for further 20-25 minutes.

Leave to cool down a little and once the cheese has managed to set slightly cut the tart and enjoy it whilst still crunchy and warm.